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Shredded Brussels Sprouts Salad


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1 tsp lemon zest

12 tbsp freshly squeezed lemon juice 

1 tbsp white wine or apple cider vinegar vinegar

1 clove garlic, finely chopped or grated 

1 tbsp SMAK DAB Curry Dijon or White Wine Herb Mustard   

1 tbsp maple syrup

¼ tsp sea salt

¼ tsp ground black pepper

¼ cup extra virgin olive oil


1 lb BC Brussels sprouts

1 small BC apple or pear, cut into quarters and cored

½ small red onion, peeled (optional)  

1/3 cup dried cranberries

½ cup chopped Fraser Valley hazelnuts, toasted in a dry frying pan for a few minutes

¼ cup Asiago cheese, finely grated (or any other hard cheese)


Trim the ends of the Brussels sprouts and discard any outer leaves that don’t look fresh. Shave the trimmed sprouts using a food processor with a slicing blade. Alternately, use a sharp knife OR the thinnest blade on a mandolin slicer (and a no-cut glove) and slice each sprout thinly. Slice the red onion in the same manner and combine in a large bowl. This can be done a day ahead. To the Brussels sprout mixture, add the dried cranberries and chopped nuts.  

For the vinaigrette, combine all the ingredients in a jar with a tight-fighting lid. Shake the dressing well until emulsified. Pour over the Brussels sprout mixture and toss well to coat. Chill for at least 30 minutes.  

Just before serving, thinly slice or chop the apple or pear and add to the salad along with the shredded cheese. Toss before serving and add more salt and pepper, to taste.   


Brussels Sprouts are basically mini cabbages, so why not use them for a fall twist on coleslaw? Holiday meals are loaded with rich, heavy dishes and this salad is the perfect accompaniment. Using fresh, Fraser Valley veggies crunchy nuts, and sun-ripened BC tree fruit create a fresh-tasting salad with layers of textures and bright flavours.

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